ARROZ MAMPOSTEAO

Arroz Mamposteao image

This Arroz Mamposteao recipe is a delicious blend of white rice, stewed beans, bacon, onions, peppers and spices creating the most flavorful rice. Perfect side dish for pork chops, steak and chicken.

Provided by @MakeItYours

Number Of Ingredients 27

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Ingredients

2 cups cooked white rice
1 cup of Puertorican stewed red beans ((recipe below) or a good can of seasoned beans such as Goya found in the International aisle of supermarket , see notes below)
1 green or red bell pepper (chopped)
1 small onion (chopped)
2-3 garlic cloves (finely minced)
3-5 slices of bacon (cut into small pieces)
2 tbsp soy sauce
3-4 tbsp fresh cilantro (leaves chopped (more for topping))
2 scallions (thinly sliced (more for topping))
1 15 ounce red or pink beans (I like the Goya brand found usually in the Latin section of supermarket)
1 1/4 can full of water (use the same can that beans came in)
4 ounce tomato sauce (any tomato sauce works but I use the Goya brand)
1/2 a green pepper (chopped)
1/2 small onion (chopped)
3 tbsp fresh cilantro
1-2 garlic cloves (finely minced)
1-2 heaping tablespoons of sofrito (*see notes below for finding a prepared version in supermarket or follow my "quick sofrito" recipe below)
half a packet of Sazón with (Coriander and Annatto) Culantro and Achoite (found in International/Latin aisle of supermarket)
half a packet of ham flavor (if you have ham steak, even better, cut into small pieces) (I like the Goya jamón (ham))
1 tbsp oil
salt to taste
1 green bell pepper (rinsed, seeds removed and cut in quarters)
1/2 onion (quartered)
1 roma tomato (rinsed and quartered)
5 garlic cloves (peeled)
1/2 bunch of fresh cilantro
3 tbsp oil

Steps:

For a "QUICK" Sofrito recipe
Add all ingredients to a chopper or blender and blend until smooth.
To preserve, keep in an airtight container in the refrigerator if using in the next few weeks.
Otherwise freeze in ice cube trays and then place in a freezer bag after frozen. No need to thaw out before use.
Quick Homemade Habichuelas Guisadas or Puertorican Stewed Beans
In a saucepan over medium heat, add a tablespoon of oil. Saute onions and peppers for a few minutes until onions start to turn translucent.
Add sofrito and saute for about 2 minutes.
Add beans, garlic, ham bouillon (or if using ham steak saute for a few minutes), sazón, water and tomato sauce. Let cook for 15 minutes.
Add cilantro and salt to taste. Cook for another 15 minutes. Done.
Arroz Mamposteao
In a skillet over medium heat, saute the bacon until golden brown. Drain some of the excess fat out of the pan but keep some in for flavor.
Add peppers and onions and saute until onions are translucent. Add garlic and saute for a minute. Add soy sauce. Stir.
Add a cup of the cooked habichuelas guisadas (or seasoned can version). Stir and mix well. Cook for 2-3 minutes.
Add rice and stir rice and beans together until no white grains are seen. Add scallions and cilantro and mix. Cook for 10 minutes. Done.
Serve with extra scallions and cilantro on top.
Serve with fried or baked pork chops, grilled steak, chicken or whatever cut of met your heart desires.
Recipe Notes
***Nowadays, it is much easier to find prepared versions of Puerto Rican spices and beans in your supermarket.
*If you are using seasoned can beans, try and see if your supermarket has the Goya Brand "Red Beans in Sauce" these come in a 15 ounce red can, that say "Heat and Serve." Usually found in the Latin or International aisle of your supermarket.
*Not the blue Goya can, these are used to make homemade beans from scratch.
*Sazón can also be found in the Latin/International aisle.
*If you're making the "quick" homemade "habichuelas guisadas" you can choose to buy a "premade sofrito" by the Goya brand that comes in a glass jar and the sofrito is red.